Categorized:

  • Desserts
  • Fall Faves
  • Pies and Cheesecakes
  • Videos

Tagged:

  • butter
  • cornmeal
  • eggs
  • flour
  • milk
  • sugar
  • vanilla extract
  • vinegar
Slice of chess pie on a white dessert plate with fall leaves surrounding plate. - 1

Chess Pie

Ingredients

  • 1 prepared pie crust (homemade* or store-bought, unbaked)
  • 1/2 cup (113g) salted butter, diced into 1-Tbsp pieces
  • 1 1/4 cup (250g) granulated sugar
  • 2 Tbsp (22g) cornmeal
  • 1 Tbsp (10g) all-purpose flour
  • 1/4 tsp salt
  • 1/3 cup whole milk
  • 1 Tbsp white vinegar
  • 1 tsp vanilla extract
  • 4 large eggs

Instructions

  • Roll pie crust out about 12-inches then roll up around rolling pin and transfer to a standard pie plate. Unroll and shape into pie plate and decorate edges as desired. Chill until crust is firm, at least 1 hour.
  • Melt butter in a medium, light-colored skillet. Let cook, stirring frequently until it has a nutty aroma and has browned (careful not to burn it, it should be an amber brown). Pour into a dish and let cool 1 hour.
  • Place a baking sheet in oven and preheat oven to 350 degrees.
  • In a mixing bowl beat eggs lightly to blend.
  • In a separate mixing bowl whisk together granulated sugar, cornmeal, flour and salt.
  • Pour in browned butter, milk, vinegar and vanilla to sugar mixture and blend. Add eggs and mix until well combined.
  • Pour into prepared crust and bake on baking sheet in preheated oven until edges are set but center just wiggles slightly, about 45 - 55 minutes.
  • Transfer to a wire rack to cool 30 minutes before slicing and serving. Store pie in refrigerator.

Notes

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